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foods(1)

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Xuegang Huang AND Yumeng Hu AND Zhenyuan Li AND Bo Jiao AND Xiaojie Ma AND Qin Guo AND Qiang Wang(0)

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institute of food science and technology, chinese academy of agricultural sciences, key laboratory of agro-products proc(1)
institute of food science and technology, chinese academy of agricultural sciences, key laboratory of agro-products processing, ministry of agriculture, beijing 100193, china(1)

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2025(1)

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资源类型: 外文期刊

作者:Xuegang Huang(精确检索)

作者:Yumeng Hu(精确检索)

作者:Zhenyuan Li(精确检索)

作者:Bo Jiao(精确检索)

作者:Xiaojie Ma(精确检索)

作者:Qin Guo(精确检索)

作者:Qiang Wang(精确检索)

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1Dephenolization Methods, Quality Characteristics, Applications, and Advancements of Dephenolized Cottonseed Protein: Review

作者： Xuegang Huang; Yumeng Hu; Zhenyuan Li; Bo Jiao; Xiaojie Ma; Qin Guo; Qiang Wang; SCIE（2025版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Proc;

来源：Foods

关键词： applications cottonseed meal cottonseed protein dephenolization preparation methods quality characteristics